The detection of the presence of hazelnut oil in olive oil by free and esterified sterols

Principais alterações físico-químicas em óleos e gorduras submetidos ao processo de fritura por imersão: regulamentação e efeitos na saúde

“…Ela utiliza como ferramenta a cromatografia em coluna, que se baseia na separação de duas frações: a primeira contendo a parte do óleo que não sofreu alterações físicas e químicas, os triacilgliceróis (porção apolar), e a segunda, em que se concentram os produtos de degradação do óleo, constituída de triacilgliceróis oxidados, polímeros, dímeros, diglicerídios e ácidos graxos livres (porção polar) 39,40 . A diferença de polaridade entre ambos os grupos de compostos constitui a base dessa separação 41 .…”

Chemical characterization of traditional varietal olive oils in East of Spain

“…For this reason, many authors have instead used the fatty acid profile and other minor components to characterize oils in several areas of the world, including Portugal (Matos et al, 2006), Tunisia (Haddada et al, 2008;Zarrouk et al, 2008), certain areas of Spain (Pardo, Cuesta, Alvarruiz, Granell, & Álvarez-Ortí, 2010), Jordan (Al Ismail, Ahmad, & Al-Dabbas, 2011), and Greece (Longobardi et al, 2012). These studies have demonstrated that the content of these oils depends mainly on the olive tree variety (Mariani, Bellan, Lestini, & Aparicio, 2006), although environmental conditions can also have influence in some chemical components.…”

Classification of vegetable oils according to their botanical origin using amino acid profiles established by High Performance Liquid Chromatography with UV–vis detection: A first approach

“…To establish authenticity, a number of chromatographic methods (Arvanitoyannis & Vlachos, 2007;Brodnjak-Voncina, Kodba, & Novic, 2005;Marcos Lorenzo, Pérez Pavón, Fernández Laespada, García Pinto, & Moreno Cordero, 2002;Mariani, Bellan, Lestini, & Aparicio, 2006;Mildner-Szkudlarz & Jelen, 2008) and spectroscopic techniques including fluorescence (Sikorska, Górecki, Khmelinskii, Sikorski, & Koziol, 2005), FTNIR (Yang, Irudayaraj, & Paradkar, 2005), FTIR (Yang et al, 2005), FTRaman (Yang et al, 2005), NMR (Dais & Spyros, 2007;García-González, Mannina, D Imperio, Segre, & Aparicio, 2004;Zamora, Gómez, Dobarganes, & Hidalgo, 2002) and mass spectrometry (MS, Lay, Liyanage, Durham, & Brooks, 2006;; Lerma-García, Simó-Alfonso, Marcos Lorenzo et al, 2002) followed by multivariate statistical analysis of the data, have been applied. Other techniques, such as calorimetry (Chiavaro, Vittadini, Rodriguez-Estrada, Cerretani, & Bendini, 2008) have been also used.…”

“…Other techniques, such as calorimetry (Chiavaro, Vittadini, Rodriguez-Estrada, Cerretani, & Bendini, 2008) have been also used. The content of fatty acids (BrodnjakVoncina et al, 2005), tocopherols (Lerma-García, Simó-Alfonso, Sikorska et al, 2005) volatile compounds (Marcos Lorenzo et al, 2002;Mildner-Szkudlarz & Jelen, 2008), sterols (Lerma-García, Ramis-Ramos, Herrero-Martí-nez, & Simó-Alfonso, 2008Mariani et al, 2006), tryacylglycerols (Lay et al, 2006) and more recently amino acids (Lerma-García, , has been used in these authentication studies.…”